Preheat oven to 375 degrees F.
Place the beets in a small roasting pan, and bake until tender, about 1 hour.
Cool the beets completely, then peel and cut into bite sized pieces.
Coarsely chop the radicchio, then arrange on a platter with the beets.
Distribute the Gorgonzola crumbles and walnuts on top of the salad.
In a small bowl, whisk together the vinaigrette ingredients until blended.
Drizzle the dressing over the salad and enjoy.